Watkins
Recipes

Grilling Pastes
Turn ordinary into extraordinary with these inspirational grilling pastes. By combining your favourite Watkins spices with our heart-healthy grapeseed oils, you can create your own signature grilling pastes that will keep your family coming back for more. Here are a few of our favourite combinations:

Parsley & Pepper

• 5 tbsp/75 mL Watkins Original Grapeseed Oil
• 1 tbsp/15 mL Watkins Sea Salt, freshly ground
• 1 tbsp/15 mL Watkins Black Pepper (decrease for less heat)
• 1 tbsp/15 mL Watkins Parsley

Curry & Cloves

• 5 tbsp/75 mL Watkins Original Grapeseed Oil
• 1 tbsp/15 mL Watkins Curry Powder
• 1 tbsp/15 mL Watkins Cumin
• 1 tbsp/15 mL Watkins Ground Cloves

Cumin & Red Pepper

• 5 tbsp/75 mL Watkins Original Grapeseed Oil
• 1 tbsp/15 mL Watkins Cumin
• 1 tbsp/15 mL Watkins Red Pepper Flakes (decrease for less heat)

Try this: Add grilling pastes to pasta, orzo, couscous or grains to give them extraordinary flavour!


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Chicken Kabobs

• 2 Chicken breast
• 1 large green pepper
• 1 large orange pepper
• Mushrooms
• Cherry Tomatoes
  
• Watkins Parsley & Pepper Grilling Paste (above)

Combine all ingredients into bowl and let set while cutting up chicken and vegetables for kabobs.

Cut chicken into 1 to 2-inch/2.5 to 5-cm cubes and place in bowl with paste. Coat chicken pieces with paste. Cut vegetables into 1 to 2-inch/2.5 to 5-cm cubes. Alternate placing chicken and vegetables on skewers; place on grill and brush paste on kabobs as they grill. Grill for approximately 15 to 20 minutes.


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White Cupcakes Supreme

• 3 cups/750 ml sifted cake flour
• 1 tbsp/15 ml Watkins Baking Powder
• 1/2 tsp/2.5 ml salt
• 1/4 tsp/1.2 ml baking soda
• 1/2 cup/125 ml butter
• 1-1/4 cups/300 ml sugar
• 4 large eggs
• 1/2 cup/125 ml vegetable oil
• 2/3 cup/160 ml milk
• 2 tsp/10 ml Watkins Clear Vanilla Extract

Combine flour, baking powder, salt and soda. Set aside. In mixing bowl, cream butter at medium speed, gradually add sugar and eggs. Alternately add oil and milk with flour mixture; fold in vanilla. Pour batter into 3 (12 cup) muffin pans with paper liners. Bake at 350 F/180 C for 15 to 20 minutes or until cakes test done. Cool in pans for 10 minutes. Remove from pans and cool completely.

Simple Syrup :

• 1/2 cup/125 ml sugar
• 1/2 cup/125 ml water
• 1 tsp/5 ml Watkins Clear Vanilla Extract

Bring sugar and water to a boil, remove from heat and stir in vanilla extract. Pour over cupcakes and garnish with fresh berries.


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Tropical Rice Salad
From Watkins Highlights Catalogue, March 1996

• 2-1/4 cups/560 ml water
• 2 tbsp/30 ml Watkins Chicken Soup Base
• 1/3 cup/80 ml Watkins Tropical Salsa
• 1-1/4 cup/325 ml brown, white & wild rice blend (of your choice)
• 1/2 cup/125 ml julienne cut carrots
• 1 can (8 oz/227 g) pineapple tidbits, drained
• 3/4 tsp/4 ml Watkins Parsley
• 1/4 cup/60 ml sunflower seeds

Combine first three ingredients in a medium-size saucepan; bring to a boil. Add rice and carrots. Cover and reduce heat; simmer 35 minutes. Remove from heat and let rest 15 minutes; fluff rice with a fork. Add remaining ingredients and serve.

Makes 6 servings.

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Pasta with Roasted Garden Vegetables
From Watkins Highlights Catalogue, February 1996

• 3 bell peppers (red, yellow or green), quartered, seeded and cut into 1/2-inch/1-cm strips
• 2 red onions, cut into 1/2-inch/1-cm chunks
• 2 yellow or zucchini squash, halved lengthwise and cut into 1/2-inch/1-cm slices
• 1/3 cup/80 ml Watkins Garlic-Parsley Grapeseed Oil
• 2 tsp/10 mL Watkins Italian Seasoning
• 1/2 tsp/2.5 ml Watkins Thyme
• Salt and Watkins Black Pepper, to taste
• 12 oz/340 g bow tie, radiatore, or penne pasta, cooked per package directions
• 2 tbsp/30 ml Parmesan cheese

Preheat oven to 400 F/205 C. Spread vegetables in large roasting pan, add Grapeseed Oil; toss to coat. Bake, turning often, until crisp-tender, 20 to 25 minutes. Add Italian Seasoning, Thyme, salt and Pepper.

Ladle out 1/2 cup/125 ml of the pasta cooking water and reserve; drain pasta. In serving bowl, toss pasta with half the vegetables, cooking liquid and cheese. Spoon remaining vegetables on top. If desired, pass with additional Parmesan cheese.

Makes 6 servings.